Apricot Pie with Coconut Crumble

Categories: Pie

Ingredients

• For the Topping
• 3/4 cup plus 3 tablespoons all-purpose flour
• Coarse salt
• 1 cup plus 2 tablespoons sweetened shredded coconut (3 ounces)
• 1 stick unsalted butter, room temperature, cut into pieces
• 1/4 cup plus 3 tablespoons packed light-brown sugar
• For the Crust
• 1 disk pate brisee*
• All-purpose flour, for surface
• For the Filling
• 1 3/4 pounds apricots, cut into 3/4-inch-thick wedges (6 cups)
• 1/2 cup granulated sugar
• 1/2 cup packed light-brown sugar
• 1 tablespoon plus 2 teaspoons cornstarch
• Coarse salt

Directions

1. Preheat oven to 375 degrees. Make the topping: Whisk together flour and 1/8 teaspoon salt. Pulse coconut in a food processor until finely ground. Add butter and brown sugar, and pulse to combine. Add flour mixture, and pulse until clumps form.

2. Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal. Crimp as desired. Freeze for 15 minutes.

3. Make the filling: Stir together apricots, sugars, cornstarch, and 1/4 teaspoon salt. Pour filling into piecrust. Sprinkle with topping, squeezing some of the mixture into medium to large clumps and leaving a 1-inch border.

4. Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent topping with foil after 30 minutes to prevent burning.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving.

5. Shave fresh coconut using a vegetable peeler, and toast on a rimmed baking sheet at 350 degrees until golden around edges; let cool. Sprinkle on pie before serving

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